Servings:

Serves 2

Level of difficulty:

Easy

Ingredients

2 chicken breasts
2 sweet potatoes
2 handfuls of curly kale
Large bunch of tarragon, chopped
1 leek, chopped
1 orange, zest and half of the juice
creme freche
glug of marsala
salt and pepper
olive oil

Method

Heat the olive oil in a large flat pan
Add the chopped leeks and cook down gently, adding marsala and seasoning
Add orange zest and juice of half the orange
Add the creme freche and stir the sauce in gently.
Add the two chicken breasts and cover with tin foil and poach the chicken for 20 minutes
Meanwhile, rub olive oil, salt and black pepper to the whole sweet potatoes and bake in the oven at 180 degrees for about the same time as the chicken. Steam the curly kale and serve with some cracked sea salt and a knob of butter.
Add the chicken breast to the plate, pour over the sauce and split open the sweet potato and serve! Delicous and simple to make.